Frijoles Negros

About This Recipe

Frijoles negros (black beans) are so central to Cuban cuisine that the rice-and-beans dish is called 'moros y cristianos' (Moors and Christians) — black beans represent the Moors, white rice the Christians, and the combination is inextricably linked to Cuban identity and everyday cooking. The beans are never rushed: they are soaked overnight and then simmered slowly with a sofrito of onion, peppers, garlic, and spices until they're completely soft and the broth has thickened. A splash of wine and a drizzle of olive oil finish the pot. Cubans eat black beans at almost every lunch and dinner.

Ingredients

Serves 6

• 400 gdried black beans(soaked overnight)
• 1 largegreen bell pepper(half for soaking, half for sofrito)
• 1 largeonion(half for soaking, half diced)
• 5 clovesgarlic(minced)
• 3 tbspolive oil
• 1 tspground cumin
• 1 tspdried oregano
• 2 wholebay leaves
• 100 mldry white wine
• 1 tbspwhite vinegar
• 1 tspsalt
• 1 tspsugar

Instructions

1. 1

   Cook the beans

   Drain soaked beans. Cover with fresh water. Add half the pepper, half the onion, and bay leaves. Bring to boil, then simmer 60 minutes until beans are soft.

2. 2

   Make the sofrito

   Heat olive oil. Fry diced onion, remaining pepper, and garlic until soft, about 8 minutes. Add cumin and oregano.

3. 3

   Combine

   Add sofrito to the beans. Add wine, vinegar, sugar, and salt. Simmer 20 more minutes until beans are very creamy and broth is thick.

Variations

• •

  Serve 'moors and Christians' style mixed with white rice

• •

  Ladle over white rice separately for a more traditional service

Storage

Keeps 4 days refrigerated and improves overnight. Freeze up to 3 months.

Frequently Asked Questions